Meet, connect and mingle at our bright and airy Parisian-style bistro, offering a warm welcome at any time of day with views of the Shinkansen bullet trains and glittering cityscapes. Michelin-distinguished Chef Daniel Calvert presents a dynamic menu of bistro classics and all-time favourites, ideal for power meetings, relaxed brunches and lively celebrations alike.
HOURS
- Breakfast
- 6:30 am – 11:00 am (last order at 10:30 am)
- Lunch
- 11:30 am (last order at 4:15 pm)
- Afternoon Tea
- 11:30 am (last order at 4:30 pm)
- Dinner
- 5:00 pm – 10:00 pm (Last order at 9:30 pm)
Signature Dishes
Steak au Poivre (240g)with French Fries
Sautéed Hokkaido Scallopswith Ratatouille
Afternoon Tea
Marunouchi Fried ChickenServed with Cobb Salad & Kale Dressing, Braised Kale, Mashed Potatoes, Cornbread, House-made Pickles, Ranch Dressing and Lemon Meringue Pie
Avocado Toaston SÉZANNE Sourdough
Meet the Team
KOICHI URATA
Head BartenderAfter graduating from the Tokyo YMCA International Hotel School, Koichi Urata honed his skills across diverse outlets in Tokyo’s premier luxury hotels. Along with completing his bartending qualifications, he developed an intricate real-world understanding of drinking preferences – from local residents to globetrotting travellers. Now, as Head Bartender, Urata is excited to establish our Hotel as a social hub for local aficionados as well as in-house guests. His creative approach adds a fresh flair to MAISON MARUNOUCHI’s afternoon tea, backdropped by superb views of the city.
“Conversation is the secret to making a great bespoke cocktail. I love talking to my guests and getting to know them better. That’s how I can concoct something truly unique for them.”
Elwyn Boyles
Pastry ChefPastry Chef Elwyn Boyles introduces Tokyo to a distinctive sweet sensibility, refined in some of the world’s most illustrious kitchens. Elwyn has led award-winning restaurants in the United Kingdom and the United States for more than 15 years. At Four Seasons Hotel Tokyo at Marunouchi, discover Elwyn’s classical dessert experience through a repertoire of sweet creations, showcasing the simplicity of fine ingredients and a precise balance of flavours. Each plate is impeccably composed with unlikely components coming together in harmony.
“Understanding what your guests enjoy is the starting point for any chef to succeed. The trick is to have fun with your personal creative style while also producing something diners will find exceptional.”
More Dining Options
![]()
DetailsThe Bar and Champagne Lounge
Framed by gliding Shinkansen trains and the iconic Tokyo cityscapes, The Bar and Champagne Lounge is a stylish and intimate gathering spot to catch up, relax and dine in style. Perfect for after-work drinks, pre-dinner aperitivo or a nightcap, Bartender Koichi Urata presents creative cocktails and refined classics along with an eclectic selection of champagnes by the glass, curated by Sommelier Nobuhide Otsuka. Enhance your experience with caviar and delectable cuisine by internationally acclaimed chef Daniel Calvert.![Brightly lit Sezanne with two rectangular tables, peach-coloured armchairs, large marble island in the centre]()
DetailsSÉZANNE
Join Chef Daniel Calvert for dynamic French cuisine, crafted with a light touch and plated with precision at Michelin-starred SÉZANNE. Our show kitchen invites you to engage with the cooking journey, while Andre Fu’s interiors speak a language of relaxed luxury. With seasonally updated menus, an eclectic Champagne selection, and classical desserts by Pastry Chef Elwyn Boyles, there is always something new to discover.![Japanese Breakfast on wooden tray with plant, window overlooking bullet trains]()
DetailsIn-Room Dining
Ideal for time-zone–hopping travellers, impromptu meetings or quiet nights in, our in-room menu features everything from French cuisine to the Zen-like charm of a Japanese breakfast, making dining in your room a special occasion at any time of the day.
